Sweet roasted veggies with blackberry sauce

 

It’s Sunday morning and, as soon as I step in the kitchen, like a ritual, my flatmate will ask me: “Do you have plans for today?”

The answer can vary, but what he really wants to know it is if and where I am going to have my Sunday roast.

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Courgette spaghetti

courgette spaghetti with tomato sauce

Have you heard of courgette spaghetti? Here in England, you can find them in Tesco: perfectly sliced courgette looking like real green spaghetti. Of course, they don’t taste like spaghetti and don’t have their consistency but they can do their work: fill your stomach, being eaten with different sauces and being a very tasty alternative!

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Gnocchi with nutty pesto: a serotonin booster meal!

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I love gnocchi. I always did. I remember spending days with my mum to prepare fresh gnocchi. It was wonderful. Preparing food from scratch is an incredibly creative process and give more value and probably more taste to your food. We generally use to eat gnocchi with tomato sauce and lots of Parmigiano cheese. Well, now I am trying to eat dairy-free so I avoid buying Parmigiano (if I have it at home I cannot resist!) but tomato sauce remains a constant of gnocchi. An evening though, I was thinking of alternatives sauces and I invented a nice nutty serotonin booster sauce which tastes amazing on gnocchi. I decided to use an avocado and some walnuts, all ingredients that increase your serotonin level. Serotonin is a neurotransmitter that influences the mood: low serotonin level could lead to low mood and depression. So eat gnocchi with this nutty sauce and you will be happier! Ah, it is delicious too!

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Filled mushroom

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Last Tuesday I had a dinner with four friends. I decided to invite them at the very last moment so I needed to prepare something quick and tasty. I had in mind to cook some rice noodle with aubergines and tomato sauce but I also wanted to surprise them with a nice starter. Whilst shopping I was thinking about ingredients which could cook quickly and I decided that mushrooms and courgettes should be the essence of my recipe. I then needed some ingredients that could counterbalance the sweet taste of the courgette, so my hands ended on two jars of olives and capers!

With the recipe on my mind, I rushed home and set the oven to 180C/gas.

In the meanwhile, I prepared my mushrooms.

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